Vegan Egg Muffins (Mini Quiche)

Vegan mini quiche cups laying on a counter.

4.89 from 9 votes

Vegan Egg Muffins (Mini Quiche)

Delicious vegan mini quiche cups! Eat these with a side of vegan bacon or sausage and some toast, or chop them up and put them in a breakfast burrito. Delicious and moist.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: French

Servings:

Calories: 85kcal

Author: Maria

Ingredients

Vegan egg

1 cup raw and soaked yellow split mung beans see notes
1 cup aquafaba the water from a can of chickpeas
½ cup unsweetened oat milk or water
⅓ cup shredded vegan cheese
2 tablespoons neutral tasting oil or vegan butter
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon turmeric
3 tablespoons nutritional yeast
½ teaspoon black salt optional but will give this an eggy flavor

Quiche fillings

1½ cups frozen bell peppers and onions
Vegan shredded cheese
8 white button mushrooms sliced
1 tablespoon soy sauce

US Customary - Metric

Instructions

Prepare egg batter

Cover the raw and uncooked mung beans with 2 inches of water and soak them over night. Drain and rinse your mung beans the next day. Do not cook the mung beans! Only soak them raw, overnight. We will blend them like this - uncooked but soaked.
1 cup raw and soaked yellow split mung beans
Pre-heat oven to 350 degrees
In a blender, blend all the ingredients in the vegan egg section, including the raw and soaked mung beans (do not cook the beans only soak them). Blend for at least a minute to fluff up the aquafaba.
1 cup aquafaba, ½ cup unsweetened oat milk, ⅓ cup shredded vegan cheese, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon turmeric, 3 tablespoons nutritional yeast, ½ teaspoon black salt, 1 cup raw and soaked yellow split mung beans

Cook filling

Put a pan on medium heat and melt some vegan butter or oil. Sauté the mushrooms, bell pepper & onion blend. Add the soy sauce (or salt and pepper) and sauté until water from vegetables is gone and mushrooms have browned
2 tablespoons neutral tasting oil, 1½ cups frozen bell peppers and onions, 1 tablespoon soy sauce, 8 white button mushrooms

Assemble

Oil a muffin tin. Place the mushroom and bell pepper mixture evenly in the pie dish or muffin tin and top with a little vegan shredded cheese.
Pour the egg mixture from the blender on top of the vegetables and cheese and stir to mix. Top with a little more shredded cheese
Vegan shredded cheese

Bake

Bake for 40 minutes. Take out of oven and let sit for 5 minutes before removing from the tin. It will firm up as it cools down.
Sprinkle tops with a tiny bit more of the black salt - be careful, not too much - if you want an eggy flavor.

Notes

Only use split yellow mung beans. They're also called moong dal in Indian grocery stores or online. Do not use any other type of bean. Especially not the green mung beans. They have a completely different flavor.

Do not cook the mung beans. Only soak them, then blend them raw and soaked.

This will last in an airtight container in the fridge for up to five days. This can also be frozen for up to three months.

For even more flavor, sauté up some vegan sausage crumbles or vegan breakfast sausages and add them into these vegan egg muffins.

This recipe was inspired by Liv B’s homemade JUST egg recipe. I tweaked her recipe slightly and turned the egg batter into a quiche.

Nutrition